2-TETRADECYL-CYCLOBUTANONE

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Names

[ CAS No. ]:
35493-47-1

[ Name ]:
2-TETRADECYL-CYCLOBUTANONE

[Synonym ]:
2-tetradecylcyclobutan-1-one

Chemical & Physical Properties

[ Density]:
0.879g/cm3

[ Boiling Point ]:
340.8ºC at 760 mmHg

[ Melting Point ]:
39-43ºC

[ Molecular Formula ]:
C18H34O

[ Molecular Weight ]:
266.46200

[ Flash Point ]:
152.1ºC

[ Exact Mass ]:
266.26100

[ PSA ]:
17.07000

[ LogP ]:
6.05670

[ Index of Refraction ]:
1.463

MSDS

Click to get detail MSDS

Safety Information

[ Hazard Statements ]:
H413

[ Risk Phrases ]:
36/37/38

[ Safety Phrases ]:
26-36/37/39

[ RIDADR ]:
NONH for all modes of transport

[ HS Code ]:
2914299000

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

  • 1-Bromotetradecane
  • stearic acid
  • Stearoyl chloride
  • 1-(1,2,4-triazol-1-yl)octadecan-1-one
  • 1-(1H-Imidazol-2-yl)-2-tetradecylcyclobutanol
  • 2-cyclohexylacetyltetrazole

DownStream

Customs

[ HS Code ]: 2914299000

[ Summary ]:
2914299000. other cyclanic, cyclenic or cyclotherpenic ketones without other oxygen function. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:5.5%. General tariff:30.0%

Articles

Effect of cooking on radiation-induced chemical markers in beef and pork during storage.

J. Food Sci. 77 , C211-215, (2012)

Raw and cooked beef and pork loins were irradiated at 0 or 5 kGy. The radiation-induced marker compounds, such as hydrocarbons, 2-alkylcyclobutanones (2-ACBs), and sulfur volatiles, were determined af...

Natural existence of 2-alkylcyclobutanones.

J. Agric. Food Chem. 56 , 11817-11823, (2008)

Increased outbreaks of food-borne illnesses, including deaths in recent years, attributed in large part to consumption of food contaminated with Escherichia coli O157:H7, have become a worldwide conce...

Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage.

Poult. Sci. 90 , 2578-2583, (2011)

The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0 and 5 kGy) chicken meat samples (raw, precooked, and irradiated-cooked) were analyzed after 0 and 6 mo ...


More Articles

Related Compounds

  • 2-tetradecyl-glutaric acid
  • 2-tetradecyl-1,4,10,13-tetraoxa-7,16-diaza-cyclooctadecane
  • 2-Tetradecyl-hexadecanoic acid {4-[2-(2-hydroxy-ethoxy)-ethoxymethyl]-phenyl}-amide
  • 2-Tetradecyl-2-oxiranecarboxylic acid methyl ester
  • 2-tetradecyl-1,4,7,10,13,16-hexaoxacyclooctadecane
  • 2-tetradecyl-1,3-dithiane
  • 7-Ethyl-2-methyl-6-oxa-2,10-diazaspiro[4.5]decane
  • N-cyclopropyl-1-[2-oxo-2-(1,2,3,4-tetrahydroquinolin-1-yl)ethyl]piperidine-4-carboxamide
  • N-tert-butyl-4-(6-chloro-1,8-naphthyridin-2-yl)piperidine-1-carboxamide
  • N-[1-(5-bromo-3-methylpyridin-2-yl)piperidin-3-yl]-N-methylcyclopropanesulfonamide
  • 5'-(3,5-Dicarboxy-4-mercaptophenyl)-4,4''-dimercapto-[1,1':3',1''-terphenyl]-3,3'',5,5''-tetracarboxylic acid
  • N-[1-(5-bromo-4-methoxypyrimidin-2-yl)piperidin-3-yl]cyclopropanesulfonamide
  • 4-Cyclopropyl-6-{4-[(2-fluorophenyl)methyl]piperazin-1-yl}-2-methylpyrimidine
  • 5-(1H-indol-6-yl)-N-(oxan-4-yl)pyrimidin-2-amine
  • N-(1-{5,6-dimethyl-[1,2,4]triazolo[1,5-a]pyrimidin-7-yl}piperidin-4-yl)cyclopropanesulfonamide
  • 3-({3-Iodobicyclo[1.1.1]pentan-1-yl}methyl)oxolane